you can also add some apples to that paper bag. that works wonders for ripening bananas.

I've always buried my mangoes in my rice container to ripen too! My family always did it this way and it never occurred to me to do it any other way!

The mangoes ripen beautifully in a few days and the rice conforms perfectly around the fruit so there are never any soft or flattened spots or bruising.

That's a great idea for the mangoes, but somewhat dangerous for unsuspecting guests who may be allergic to mango. The oil in mango skin is a relatively common allergen (in the same plant family as cashews and poison ivy), so I would recommend mentioning that when serving rice that has housed the fruit in case the allergic person doesn't think to ask.

@LEOwens -- I never thought about that but it must not matter because my SO is deathly allergic to mangoes and we both eat the mango-holding rice without any problems whatsoever. And we've been doing this for over 10 years together.

Interesting, though I usually need to slow the ripening if anything - I guess I have a refrigerator for that!

Ugh, I hate ripe mangoes - it's a texture thing. I try my best to find the hardest mangoes around and eat it as soon as possible, but I know my mother does this all the time.

Just don't forget they're in there, or you could discover a disgusting mess... eventually. Yikes! :-)

Cooking the rice probably inactivates any mango antigens.

This reminds me of a funny story. Years ago as a joke on my dad we once put a kiwi in the potato bin. He peeled it, and was horrified at the green insides, promptly threw it away. He thought it was a rotten potato, LOL!

That's how my mom does it too .... Never thought of ripening mangoes any other way.

It has always been a practice for my family while I was growing up. 5 mango trees in the garden.

I love learning one more thing every day. I'd never heard of this. That's what we get growing up in the North. Does it work for avocados, our neighbors to the South? And peaches?

@Lacey8685, never keep the mangos in refrigerator. If you really like mangos chilled, do it so only briefly to bring temperature down. The peel of ripened mango turn ugly in refrigerator.

Alternate methods to rice are coverup in hey stack, card board box or anything insulating and ventillating too. Principle is to raise the temperature a bit. Rice can not contain ethylene gas, bit is so porous. Best thing is hey stack but may not be avialable at home all the time.

@ picantel - You should try making "Chow" some time. My husband is from Trinidad and they make Chow out of Pinapple or Green Mango and place Garlic, Cilatro, Lemon, A little hot pepper dices up and some salt. It's WONDERFU. Very fresh and savory!

I totally used to do this with persimmons, but then one time I forgot it was in there and the rice became...well I think I could have made some liquor with it. Ooops!

we used to do that with papaya as well - or you could try brown paper bag with a banana

wow, this is a great tip! and the banana tip too....cuz my local supermarket only has green bananas....

I am so ignorant that I am not even curious seeing my mother-in-law store mangoes and other fruits in rice bin :) Thanks for showing me some light :)

Interesting...learn something new every day!

@ItsJustStuff, that is such a funny story! I can imagine his horror!
Glad to find this tip, I've never bought mangos cuz I didn't know how to ripen them.
About bananas, storing them in the fridge will make the skin turn black, but the banana will still be edible.